SPRINGERLE ~~~ German CHRISTMAS COOKIES.
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- Опубликовано: 11 окт 2024
- Springerle - the beautiful German Christmas cookies. Traditionally made with Baker's ammonia, which isn't something most people have handy. I experimented with baking soda and Baker's ammonia to figure out the difference. One thing that became clear - no matter what leavening agent you use - ambient humidity plays a huge roll.
Recipe:
1 lbs powdered sugar
1 lbs all purpose flour + plus more if dough is too sticky and for dusting molds
4 eggs
knife tip of either baker's ammonia or baking powder (amount is shown in video)
anise seeds
Beat eggs and powdered sugar until well combined and foamy.
Add flour and Baker's ammonia or baking powder until a smooth dough is formed. Add more flour if needed to make it non-sticky,
Rest dough covered in refrigerator for 1 hr.
Roll out small pieces of dough to half inch thickness - use your molds, cut out the cookies and place on parchment paper on baking sheet. Rest overnight covered with a tea towel to dry.
If you're in a humid climate, put cookies in dehydrator on lowest setting with door (top) removed or put in front of a fan for 20 - 30 minutes.
Bake at 300F for 18 to 22 minutes on lower part of the oven.
Cookies should not brown on top.
Store in a tin until they turn soft. In a humid environment, they will turn soft without extra steps.
ENOY and Frohe Weihnachten!
It's cookie time! What's your favorite Christmas cookie?
beautiful cookies. i love those old molds. :-)
Thank you. Pam! I'm constantly trying to downsize stuff, but those molds will stay for sure. Too many memories attached to it.
GREAT GREAT VIDEO!!!!!!!
Thank you :)
I have my great grandmother's springerle rolling pin so I am glad I found a recipe to make them.
What a treasure to have. I imagine how proud she would be, having her great-grand daughter's hands bringing her Springerle alive again.
@@homesteadinginnorthflorida yes!❤
Lovely!!! 🎄🎄🎄♥️
Thank you! 😊
Thanks for your video. I love your experiment as I want to make these cookies but cannot find bakers amonia.
Greetings from Guatemala 🇬🇹
Hi Maria, I hope they work out great for you. Wishing you an amazing holiday season. :)
There is no flavoring in these cookies except for the anise seed? They look beautiful - love your old molds, so charming :)
No, no flavoring other than anise. They are rather bland, but improve when dunked into coffee or even better, mulled wine. I believe if it weren't for the fact that they look pretty, people would not even eat them.
Hi again ~♡~ Another really good (and different) Springerle video is from "Oregon State University Food Science" class. She's using the amazing embossed wooden rolling pins to make her cookie designs in addition to the beautiful carved ones like yours. ~♡~
Thank you :) Our humidity is so high at the moment I won't even bother making any this year. I do enjoy watching the videos, though.
Even without any leavening agent at all, mine puff up like pillows and obliterate the pictures from my carved rolling pin. I've tried more flour. less flour, more drying time (48 hrs.), and less (12 hrs.), with a hydrometer reading that's never 10 degrees more or less than 50%. I'm done for the season, and buried in cookies. I'll be spending the next 11 months trying to solve this problem. I'll try the fan. Thanks.
Oh that must be so frustrating! I noticed with mine every year, that the bigger mold cookies are more prone to puffing than the small mold ones. No matter what I do, there are always some that will have the blister top. Those are eaten in house and the pretty ones go into the gift cookie bags for showing off. LOL I hope you can solve the mystery.
@@homesteadinginnorthflorida I've never made them but really want to (this year) - but, for the larger ones that collapse, maybe those have too much dough???
@@oneitalia2312 that's quite possible. More dough would hold on to more moisture and take longer to dry out a bit.
Don't serve the BP ones to the German relatives 😅
LOL! No kidding!